This recipe was created especially for Frieda’s by chefs Heather Sperling and Emily Fiffer of Botanica. Located in Silverlake, CA., Botanica was named one of the Top 10 Best New Restaurants in 2017 by LA Magazine.
4 teaspoons sumac
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon urfa*
1 teaspoon aleppo pepper*
1 pound ground lamb
½ medium white onion
Finely minced 2 large garlic cloves
Finely minced 1 tablespoon finely minced cilantro stems
1 tablespoon minced mint leaves
1 teaspoon minced fresno chile*
1 tablespoon sea salt olive oil
2 cups spiced Stokes Purple® sweet potato hummus (see recipe here)
1 cup diced cucumbers
1 cup diced fennel
2-3 radishes, thinly sliced
Mint & cilantro leaves
Combine the spices, onion, garlic, cilantro stems, minced mint, fresh chile and salt with the lamb; use your hands to thoroughly combine. Once mixed, spend another 30 seconds or so really working everything together to incorporate the flavors.
Warm a generous splash of olive oil in a large sauté pan over medium-high heat; add the lamb and sauté, stirring only once or twice, until cooked through (don’t over-stir, or you won’t get any caramelization). Transfer to a plate and let rest, covered with foil, while you compose the rest of the bowl.
Divide the spiced Stokes Purple® sweet potato hummus among 4 bowls, using the back of a spoon to spread the hummus into a nice swooping shape.
In a small bowl, combine the cucumbers, fennel & radishes; season with olive oil, lemon zest, a squeeze of lemon juice and a sprinkle of sea salt and toss.
Divide the lamb between the four bowls, placing it in a little mound in each bowl, and then plate some of the chopped vegetables alongside it. Garnish with a shower of herbs, another drizzle of olive oil, and a sprinkle of sea salt (a bit more sumac and aleppo pepper would be nice here, too!).
*strongly suggested, but optional; can replace with 1 teaspoon crushed red chile flakes